Spiced Shrimp

By North Star


SHRIMP,FROZEN,RAW,PEELED,DEVEINED 12 lbs
WATER,BOILING 2-1/8 lbs 1 qts
VINEGAR,DISTILLED 4-1/8 lbs 2 qts
PEPPER,RED,GROUND 1-1/8 oz 1/4 cup 2-1/3 tbsp
MUSTARD,DRY 2-3/8 oz 1/4 cup 2-1/3 tbsp
CELERY SEED 7/8 oz 1/4 cup 1/3 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp
GINGER,GROUND 1/4 oz 1 tbsp
MACE,GROUND 1/4 oz 1 tbsp
CINNAMON,GROUND 1/4 oz 1 tbsp
CLOVES,GROUND 1/8 oz 1/3 tsp
BAY LEAF,WHOLE,DRIED 3/8 oz 12 lf
LETTUCE,FRESH,LEAF,RED 4 lbs 2 gal 1/8 qts 6-1/4 lbs
LEMONS,FRESH 5-1/8 lbs 13 each

1. Place shrimp in boiling water, add vinegar and spices, cover; return to a boil. Uncover; reduce heat; simmer 2 to 3 minutes.
Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately.


2. Place shrimp in single layer on pans. Refrigerate at 41 F. or lower for use in Step 5.


3. Line individual serving dishes with lettuce.


4. Arrange 4 shrimp on lettuce in each dish. Hold for service at 41 F. or lower.


5. Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon.

Makes 100 Servings